| Violation Date |
Code |
Description |
| 2018-11-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ccomment: observed outside of equipment not in use at the bakery soiled with food debris keep the equipment clean to avoid build up of dust, food residue or de |
| 2018-11-09 |
1 |
2-102.12 certified food protection manager - cat the time of the inspection, no certified food protection manager (cfpm) was present. discussed the need for a cfpm and classes they can take that are ansi approved. pic (person in charge) shall demonstrate |
| 2018-11-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p;3-304.11 food contact with equipment and utensils - pobserved chicken and beef thawing out at the prep sink directly beside one other. instructed pic to thaw meats at different times to prev |
| 2018-11-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved soiled utenils in large plastic container at the three comaprtment sink. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi. |
| 2018-11-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcomment: observed recently cut cabbage at 52f on prep table. cut cabbage is a food that is potentially hazardous; once cut it shall be p |
| 2018-11-09 |
22 |
3-501.19 time as a public health control - p,pfobserved empanadas held on tphc procedures undocumented. emailed the tphc procedure form to the pic to fill out and follow. i will return within ten (10) business days to verify compliance. provide and follow |
| 2018-11-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved tamales hot holding for later service at the cooking stove at 105f. they were cooked two hours prior and the time was verified. cdi. a |
| 2018-11-09 |
31 |
3-501.15 cooling methods - pfobserved container of rice cooling tightly covered at the prep table. quickly cool foods after dropping below 135f. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around |
| 2018-11-09 |
33 |
3-501.13 thawing - cobserved chicken and pork thawing without running water sitting at the prep sink. use approved thawing methods. tcs foods shall be thawed under running water with enough velocity to wash away particulates and does not rise above 70f, u |
| 2018-11-09 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - ccomment: significant improvement since the previous complaint investigation was made, however dead insects noted underneath the coffee bar inside cabintery in the corners. ensure |
| 2018-11-09 |
46 |
4-302.14 sanitizing solutions, testing devices - pfchlorine test strips not avaliable for use during the inspection. obtain chlroine test strips from supplier or other means. i will return within ten (10) days to verify compliance of this violation. provi |
| 2018-11-09 |
26 |
7-201.11 separation-storage - pobserved bottle of 401 spray cleaner stored on prep table directly beside food being handled/prepped. cdi. the spray cleaner was moved. store toxic materials to avoid contamination. repeat. |
| 2018-07-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed corn, chicken franks in walk in cooler without a date marking. cdi pic had items date marked; stated was open last night. however i |
| 2018-07-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.did not observe a certified food protection manager present during the inspection. make sure to have one at all times.no observó a un gerente certificado de protección d |
| 2018-07-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle being stored on food preparation surface without a lid and food stored there as well. cdi drink was located to bottom shelf. repeat.la bo |
| 2018-07-20 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed food employee cutting potatos and onions at time of inspection. items were to be cooked but not immediately. cdi items were cooked to 165 degrees. mak |
| 2018-07-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork, steak, and chicken being stored above corn, queso and and cooked meat. cdi items were relocated to top shelf. repeat reviewed storage chart (spanish copy with pic). obser |
| 2018-07-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical bottles being stored above shelving of single service and along. cdi bottles relocated. las botellas químicas observadas se almacenan encima de la estantería de un solo servicio y |
| 2018-07-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed flour on the floor in tortilla area. cdi item was relocated. almacene los alimentos en un lugar limpio y seco, sin exponerlos a l |
| 2018-07-20 |
33 |
3-501.13 use approved thawing methods; in fridge, cooking process, microwave or under running water where water does not rise above 70 and product not above 45 degrees. observed food establishment thawing meat in sink. cdi product was placed under running |
| 2018-07-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed on |
| 2018-07-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service in back room on floor. make sure to store at least 6 incehs off ground. repeat. servicio único observado en la h |
| 2018-07-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed ceiling tiles in dry storage with water damage. make sure to replace. repeat l |
| 2018-07-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed one pan of beans tightly covered in a large metal pan cooling in walk in c |
| 2018-05-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed onions and chicken being held below 135 degrees. cdi product was reheated to above 165 degrees. repeat |
| 2018-05-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage and food being stored on food preparation surfaces and near microwave. make sure to store accordingly so contamination will not occur. |
| 2018-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink being blocked by coffee pot and sheet pan. cdi items relocated and pic will train employees about keeping clear. |
| 2018-05-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken being stored above cooked beef and raw beef. observed tamales and rolls being stored below raw meat. cdi |
| 2018-05-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with build-up and debris inside of basin. make sure to increase cleaning frequency. cdi reviewed with pic proper cleaning instruction |
| 2018-05-23 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed at time of inspection rice at 94 degrees and corn at 79 degrees. food employee stated that product was cooked off this morni |
| 2018-05-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed container of salsa verde and red salsa dated for 5/15. observed tomatillo salsa dated for 5/7. o |
| 2018-05-23 |
45 |
4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed house hold blenders in establishmen |
| 2018-05-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf food establishment is cooling product at room temperature. please see #18 regarding |
| 2018-05-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed oil bottles containing aqueous solutions and oils not labeled. cdi pic labeled during the inspection. |
| 2018-05-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on counter. make sure to store in sanitizer in between use or launder. |
| 2018-05-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.4-502.13 single-use and single-service articles may not be reused.observed single service bowls being used for scoops in dry goods. cdi i |
| 2018-05-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed water damage tiles in dry storage. make sure to replace. |
| 2018-05-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bottle for food contact surfaces reading 1000 ppm for chlorine. cdi bottle was emptied and refilled with 100 ppm for chlorine. |
| 2018-01-08 |
8 |
5-202.12 provide at least 100f water at handsinks. -pfno hot water is in the women's room that employees and customers use. facility has called a repairman and he will hopefully be out thursday according to the store manager. vr by 1.18. |
| 2018-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pcooked pepper and onions were holding at <135f on the counter today- cdi placed on time today. time sheet emailed to pic and this process was explained as an option for this product. |
| 2018-01-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved ham that was opened on friday with no date. cdi back dated during inspection.all tcs items in teh walk in cooler, including soups an |
| 2018-01-08 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pobserved medicated cream stored on the microwave. |
| 2018-01-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in teh facility today and gnats at canwash. the pest problem has greatly improved. please continue with frequent pest company visits. |
| 2018-01-08 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed scoops with no handles stored in a dry good today. |
| 2018-01-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster lids open an |
| 2018-01-08 |
53 |
6-501.16 store mops for air drying after use.observed mop stored wet in the canwash- invert so it can airdry or hang up to dry.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observ |
| 2018-01-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.6-303.11 intensity-lighting - cobserved burnt out lights in the ceiling of the kitchen and on the hood unit. one lig |
| 2018-01-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee handling food with a watch on. |
| 2017-10-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed many pests in facility today. |
| 2017-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pork fat that had been made in the meat market and stored at room temperature- cdi product discarded. this product must be refrigerated after cooking and date marked as required |
| 2017-10-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved 3 pots of chicken, 2 were 2 days old and the other an unknown time- cdi 2 pots back dated and the other discarded.observed soup wit |
| 2017-10-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dried orange rings in an open bag in the back. |
| 2017-10-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.peeling paint on the walls in the walk in cooler.gaps on walls at the steam tables, around pipe, etc. where pests can hide.gaps still |
| 2017-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on bakers buckets in the walk in cooler and remove old date stickers from containers before washing them. |
| 2017-10-10 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed scoops with no handles stored in food- use a scoop with a handle so the h |
| 2017-08-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed peeling paint on teh walk in cooler door.observed gaps where the 3 comp sink and prep sink meet the wall- re caulk. |
| 2017-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed old date stickers on clean dishes today- remove them before washing, rinsing, and sanitizing.observed some build up on the walk in racks today. |
| 2017-08-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed cornmeal and sugar bags open and tied up in a garbage bag. use a container that can close completely. |
| 2017-08-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in the facility today. keep working with pest control on this issue- they are making visits every two weeks. |
| 2017-08-09 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pfobserved unapproved pesticides in the kitchen dry goods room- these were taken out of the kitchen and put in |
| 2017-08-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved refried beans that were made on monday with no date on them- back dated to correct.3-501.18 discard the food requiring date labels |
| 2017-08-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored over veggies in the walk in- eggs moved to the bottom of the rack to correct.one egg was broken but no observed contamination seen. |
| 2017-05-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-05-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pobserved washed cilantro being handled with barehands- cilantro rewashed and cut with gloves to correct. |
| 2017-05-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked tomatoes and beans holding at <135f today. beans put on time and tomatoes were put into the cooling process during the inspection to correct. |
| 2017-05-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 |
| 2017-05-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed peeling paint on the walk in cooler walls. |
| 2017-05-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests today. keep working with the pest management company that was here yesterday as discussed. keep entrances closed off from entry, watch deliveries for infestation, and c |
| 2017-05-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed a food service employee handle food with bracelets on. |
| 2017-05-24 |
26 |
7-208.11 storage-first aid supplies - p,pfobserved rubbing alcohol, ointments, and other first items stored on the dry goods shelf today.- moved to personal item storage that is approved. |
| 2017-02-17 |
14 |
observed sanitizer spray ottle at 10ppm chlorine- refilled so it was 50-200ppm. maintain sanitizer at correct concentrations.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2017-02-17 |
13 |
observed raw chicken stored over raw beef- chciken moved to the bottom to correct. obsercved raw beef over beans in the walk in- beef moved to bottom shelf.observed cheese, dough, and beans stored in a container with raw pork- seperated today. store foo |
| 2017-02-17 |
21 |
observed tamales, beans and salsa that was made >7 days prior- discarded.tmales reheating were discarded as well.observed ham, hotdogs, cooked pork without dates and they were opened > 24hours prior, back dated to correct. prok must have the pull from fr |
| 2017-02-17 |
1 |
no untrained employees are alloed in kithcen.observed no one onsite with manager's food safety certificate. someone with this certificate must be here during times of prep, service and clean up.2-102.12 pic shall demonstrate knowledge by being a certifie |
| 2017-02-17 |
41 |
observed handles of parm. cheese and lettuce scoops in the food- stored these handles out of the food or ono a clean, dry surface.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water |
| 2017-02-17 |
26 |
observed unknown pink chemical stored over clean pots- chemical discarded. keep chemicals labeled and stored so they will not contaminate clean restaurant equipment.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-11-09 |
38 |
observed an employee with a bracelet on while preparing foods.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-11-09 |
23 |
observed ceviche offered for sale with no consumer advisory- advisory provided today to correct.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf |
| 2016-11-09 |
13 |
observed raw pork stored directly next to tomatoes on the prep table today- raw pork moved to the prep sink to correct.observed raw eggs stored over drinks-eggs moved to the raw meat shelf to correct.store foods by final cook temperature, with raw meats a |
| 2016-11-09 |
1 |
observed no certified food protection manager onsite today.it has been past 210 days since the permit was issued.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-07-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food proteciton manager certification. facilty is within initial grace period allowed to obtain certification. handout left with pic containing infromatio |
| 2016-07-14 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing signs in restrooms. cdi - adhesive handouts left with pic. improvement from last inspection. |
| 2016-07-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above raw beef and raw beef stored over ready-to-eat foods like rice in walk in cooler. cdi - walk in co |
| 2016-07-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p cooked rice and cooked green chiles with dates more than days old in walk in cooler. cdi - both discarded |
| 2016-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p fresh salsa holding above 45f on self service buffet table. cdi - salsa placed on time today. discussed proper cooling of items before placing on buffet and the possibility of using tphc |
| 2016-07-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available to measure temperatures. vr - will return with in 10 days to verify correction. |
| 2016-07-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. solution in sanitizer container testing at 0ppm. cdi -solution dumped an reamde at correct concentration. |
| 2016-07-14 |
49 |
5-205.15 maintain a plumbing system in good repair. faucet over wash basin of three comp sink has a leak. repair. |
| 2016-07-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf rice cooling on rack in kitchen with lid on and already well below 135f. cdi - lid |
| 2016-04-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf staff recalled the health policy being discussed at permitting but could not produce a copy. cdi - electronic copy sent to pic |
| 2016-04-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. boxes of single service cups and lids on floor in bakery area. relocated these to shleves. |
| 2016-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter in kitchen. cdi - placed in sanitizing solution. |
| 2016-04-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. no hair restraints in use while working with food. ensured food workers wear a hat or hair net. |
| 2016-04-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf refried beans cooked yesterday in walk in cooler with no date mark. cdi - back dated today. |
| 2016-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken stocked above the top of the pan and holding above 45f in the flip top . cdi - out of temp portion of chicken discarded. |
| 2016-04-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p jalapenos holding below 135f in fryer basket above deep fryer. cdi - jalapenos reheated to 165f+ and placed in pan on grill top to hold. |
| 2016-04-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three comp sink testing well below 50ppm. cdi - chlorine added; tested at 100ppm. |
| 2016-04-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has proof of food protection manager certification. facility has 210 days from date the permit was issued to comply. |